Baked Chicken with Vegetables
Carrots, potatoes, and onions are roasted along with chicken for a complete oven-baked meal.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe (314g)
- Rating
- 3.77 of 5 (412 ratings)
Food groups
- Protein Foods: 3 ounces
- Vegetables: 1 1/2 cups
Ingredients
- 4 medium potatoes, sliced
- 6 medium carrots, sliced
- 1 large onion, quartered
- 1 whole chicken, raw, cut into pieces, skin removed
- 1/2 cup water
- 1 teaspoon thyme
- 1/4 teaspoon ground black pepper
Directions
- Wash hands with soap and water.
- Preheat oven to 400 °F. Place potatoes, carrots, and onions in a large roasting pan.
- Put chicken pieces on top of the vegetables.
- Mix water, thyme, and pepper.
- Pour over chicken and vegetables.
- Spoon juices over chicken once or twice during cooking.
- Bake at 400 °F for one hour or more until browned and tender.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 296.23 |
| Total Fat | 6.35 g |
| Saturated Fat | 1.73 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 72.23 mg |
| Carbohydrates | 32.3 g |
| Dietary Fiber | 4.68 g |
| Total Sugars | 5.14 g |
| Added Sugars included | 0 g |
| Protein | 27.19 g |
| Calcium | 59 mg |
| Potassium | 1036 mg |
| Sodium | 123.18 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 63 mg |
| Phosphorus | 267 mg |
| Selenium | 19 mg |
| Zinc | 2 mg |
| Vitamin A | 471 mcg |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 16 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 16 mcg |
| Folate | 51 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 10 mg |
| Choline | 88 mg |
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Source
Recipe by: Go With Chicken — University of Wisconsin Cooperative Extension Service — Eau Claire County
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/baked-chicken-vegetables. Federal works are public domain in the United States.